Hungarian Coffee Cake!
This is a really old recipe my mother has had for years and it is so good. This coffee cake starts with a Sweet Roll Dough, that is a yeast dough. This dough is good to make a lot of different breads, cakes, sweet rolls, or even dinner rolls.
This coffee cake is not overly sweet or rich, but it has a wonderful buttery cinnamon flavor and smells heavenly while baking! Here is what you will need for the dough and the cake:
Sweet Roll Dough
1/2 cup warm water (not too hot)
2 pkgs. active dry yeast
1 1/2 cups scalded milk, that has cooled to lukewarm
1/2 cup sugar
2 tsp. salt
7 to 7 1/2 cups all purpose flour
Dissolve yeast in the warm water and set aside. If the water is too hot it will kill your yeast, so just warm to touch is good.
Mix the warm milk with the sugar, salt and eggs. Add the flour half at a time to the this liquid. When it is mixed, add the yeast mixture and mix again. Add just enough flour to make the dough workable. It will still be sticky for best results.
Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Place in a large bowl you have greased with oil, greased side up. Cover with a kitchen towel. Allow to rise about 2 hours or until doubled. Punch it down and allow to rise for another 30 minutes. At this point you can make sweet rolls, coffee cake or rolls! We are making “The Hungarian Coffee Cake”, so this is what you will need for that:
Hungarian Coffee Cake
1/2 of the Sweet Roll Recipe (use the other half for dinner rolls or cinnamon rolls)
1/2 cup melted butter (1 stick)
1 cup brown sugar
2 tsp. cinnamon
1/2 cup finely chopped nuts (pecans or walnuts)
1/2 cup raisins (optional)
Cut the dough into pieces about the size of walnuts and roll them into balls. Mix the brown sugar, cinnamon and nuts together in a bowl. Roll the dough in the butter and then in the brown sugar mixture to coat them.
Place a layer of the dough balls in a 9″ Bundt pan you have sprayed well with baking spray. The dough should just be barely touching. Sprinkle a few of the raisins over the first layer. Repeat another layer of dough and raisins. Let rise for 45 minutes.
Preheat oven to 375 degrees. Bake for 35 to 40 minutes. Loosen from edges of pan with a knife and turn out onto a serving plate. The butter and sugar will run down over the cake.
Serve as is or sprinkle with a little powdered sugar! This is really good while it’s still warm!